• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice half the onion until you have ½ cup (1 cup for 4); dice remaining onion until you have 2 TBSP (4 TBSP for 4). Roughly chop parsley. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice radishes. Halve tomatoes. Zest and quarter lemon. • Fill a small bowl with ice water; add sliced onion and set aside.

• In a medium bowl, combine diced onion, pork*, panko, stock concentrate, half the parsley, 1 tsp harissa powder (2 tsp for 4 servings), salt (we used ¾ tsp; 1 ½ tsp for 4), and pepper. (You'll use the rest of the harissa powder later.) • Form into two 1-inch-tall loaves (four loaves for 4).

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, 2 tsp harissa powder (4 tsp for 4 servings), salt, and pepper. Place meatloaves on empty side of sheet. (For 4, spread potatoes out across entire sheet; put meatloaves on a second sheet. Roast potatoes on top rack and meatloaves on middle rack.) • Roast on top rack until potatoes are browned and tender and meatloaves are cooked through, 20-25 minutes.

• Meanwhile, drain sliced onion. Return to bowl. • Add radishes, tomatoes, lemon zest, sumac, remaining parsley, a drizzle of olive oil, juice from half the lemon, salt, and pepper. Stir to combine.

• In a second small bowl, combine marinara, remaining harissa powder, 1 TBSP water, a drizzle of olive oil, juice from one lemon wedge, a large pinch of sugar, salt, and pepper (2 TBSP water and juice from two lemon wedges for 4 servings).

• Divide meatloaves, potato wedges, and tomato-onion salad between plates. Spoon harissa tomato sauce over meatloaves and serve. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***